ABSTRACT Phytases, a subgroup of phosphatases with general preference for phytate, are particularly important in human nutrition for their possible role in the degradation of phytate during both food processing and gastrointestinal transit. High phytate degrading activity is reported in cereals, pseudo-cereals and legumes. Depending on their optimum pH, amino acid residues in the active site and preferential removal of phosphate groups have been classified into different groups. Physico-chemical and kinetic properties of plant phytases vary widely. Occurrence, classes and properties of plant phytases have been presented in this mini review.